Heat wave lunch ! The weather is cooking us. Wasabi is a refreshing spice, ideal for the season.
A root of wasabi.
Dices of wasabi.
Chirimen-jako (small dried fish).
Mixed in with natto and tsuyu sauce.
Inside full veggie Spring rolls.
Served with tomato juice.
Today’s Spring rolls.
Here are all the ingredients. As you can see a garam masala Indian spice mix…
Mushrooms and avocado sprinkled with lemon juice. Onion and goya bitter squash are sliced, salted and later rinsed. Grated red cabbage and bell pepper.
Steamed bean sprouts.
Natto.
On rice paper. Roll and serve fresh.
Ballerina pasta dancing in coconut with sweet onions, mushrooms and fresh green pesto. The color of this humble pesto is light but the taste of sage is very present.
I had a few leaves of fresh sage, so that I immediately thought about pasta.
I simply stir-fried new onion and maitake mushrooms in coconut cream, added pepper, the al-dente pasta.
For the pesto, I pounded sage leaves in a mortar, added salt and some coconut sauce from the pan to make it liquid.
The pasta, served with the pesto in its mortar.
The side dish is natto, mizuna greens with bough soy bean sprout kimchi.
The nabe (hot pot) has saved generations of Japanese from freezing in Winter in the chilly houses.
The broth makes the pot. It’s a tonyu nabe, the soup is tonyu (soy milk) that I freshly made.
Flavoring for the soup.
Veggies, many : spinach, bean sprouts, onion, carrot, red kabu turnip, edamame beans, shungiku, negi and nanohana greens.
Seafood : shrimps and cuts of tai fish. So it’s ready for tonight, when it will be too dark for photos.
It’s simple, heat the broth (don’t boil the soy milk), add flavoring… and dip in ingredients.
Spring chrysanthemum Spring rolls !
Still celebrating the Lunar New Year with food… Well this week is really busy, with also Carnival and Valentine. But this food is lighter and refreshing.
Let’s prepare the ingredients :
Rice paper.
Shungiku (young chrysanthemum greens), carrot, shrimps (boiled), onion (blanched).
Ground sesame.
Bean sprouts (blanched).
The dip : sweet chili sauce, rice vinegar and sesame.
It’s complete.
Let’s roll them…
GOURMANDE in OSAKA 